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enchilacomalejita casserole (mexican casserole)

(4)
ksandoz avatar
Blue Ribbon Recipe by
Kathy Sandoz
@ksandoz
Jasper, TX

(ENCHILada-tACO-taMALE-faJITA) I didn't have all the ingredients to make any one whole recipe, so I improvised. Necessity is the mother of invention! We weren't disappointed. Optional add-ins - Add cooked pinto beans to the meat mixture before layering, or add refried beans as another layer when you're layering.

Blue Ribbon Recipe

Enchilacomalejita is a mouthful to say, but don't let that scare you. This dinner casserole is simple to throw together and filled with Mexican flavors. Your whole family will love it. Ground beef is full of taco flavor and is drizzled with a homemade enchilada sauce. There's a slight crunch from the tortilla chips that are sprinkled over the tortillas. The whole thing is topped with cheese and baked until bubbly. A great weeknight dinner.

— The Test Kitchen @kitchencrew
(4)
yield 8 serving(s)
prep time 15 Min
cook time 40 Min
method Bake

Ingredients For enchilacomalejita casserole (mexican casserole)

  • 2 lb
    ground beef
  • 1 md
    onion, chopped
  • 1 md
    green bell pepper, chopped
  • 2 pkg
    taco mix, low sodium
  • 1 1/2 c
    water
  • 3 lg
    flour tortillas
  • 1 bag
    corn tortilla chips, preferably low or no salt
  • 4-6 c
    Mexican blend cheese, grated
  • 2 c
    Velveeta shreds, optional
  • 2 c
    enchilada sauce, recipe below
  • chopped lettuce, for serving
  • chopped tomatoes, for serving
  • sour cream, for serving
  • salsa, for serving
  • ENCHILADA SAUCE
  • 2 Tbsp
    vegetable or canola oil
  • 2 Tbsp
    all-purpose flour
  • 4 Tbsp
    chili powder
  • 1/2 tsp
    garlic powder
  • 1/2 tsp
    salt
  • 1/4 tsp
    cumin
  • 1/4 tsp
    oregano
  • 2 c
    chicken broth

How To Make enchilacomalejita casserole (mexican casserole)

  • Heat oil in a pan and add flour.
    1
    Enchilada Sauce: Heat oil in a small saucepan over medium-high heat. Add flour and stir together over the heat for one minute.
  • Stir in chili powder, garlic powder, salt, cumin, and oregano.
    2
    Stir in the remaining seasonings (chili powder through oregano).
  • Whisk in the chicken broth.
    3
    Then gradually add in the chicken broth, whisking constantly to remove lumps.
  • Simmer until thickened.
    4
    Reduce heat and simmer 10-15 minutes until thick. This will last for up to two weeks in an air-tight container.
  • Brown ground beef with bell pepper and onion.
    5
    Preheat oven to 375 degrees F. In a skillet, brown ground beef with bell pepper and onion. Drain.
  • Add taco mix and water and simmer.
    6
    Add the taco mix and water; simmer for about 10 minutes.
  • Pour some of the enchilada sauce in the bottom of the baking dish.
    7
    In a 9x13 baking dish, spread about 1/2 cup of enchilada sauce on the bottom.
  • Cut flour tortillas and make a layer in the baking dish.
    8
    Cut the flour tortillas to fit the pan to make 1 layer.
  • Crumble tortilla chips over the tortillas.
    9
    Crumble a couple of handfuls of the crispy corn tortilla chips over the flour tortillas.
  • Add half of the meat mixture.
    10
    Sprinkle about half the meat mixture over the chips.
  • Drizzle with enchilada sauce.
    11
    Drizzle with enchilada sauce, saving some for the next layer.
  • Sprinkle a layer of cheese.
    12
    Sprinkle with cheese.
  • Repeat layers finishing with cheese.
    13
    Repeat another layer, finishing with cheese.
  • Bake for 15 minutes.
    14
    Bake at 375 degrees for 15 minutes or until cheese is melted and bubbly.
  • Chopped tomatoes, lettuce, and sour cream on a slice of Enchilacomalejita Casserole (Mexican Casserole).
    15
    Serve with chopped tomatoes, shredded lettuce, sour cream, salsa, etc.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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